Hasselback Roasted Potatoes

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 lbs potatoes (small to medium sized, your choice of type)
• salt
• fresh ground black pepper
• 1/2 teaspoon granulated garlic
• 2 tablespoons all-purpose flour
• 1/3 cup canola oil or 1/3 cup grapeseed oil
• 1/2 cup sour cream (garnish) (optional)
• 1/4 cup fresh parsley leaves (finely chopped or could use dried, garnish) (optional)

Recipe

• 1 peel the potatoes and rinse to remove any traces of dirt. put a chopstick or pencil along each long side of the potato so you don't cut through to the counter. using a sharp knife, cut potatoes almost through cross-wise in 1/8â€? thick slices. repeat the same incision from one end of the potato to the other, spacing the cuts uniformly. the idea is to create the look of a fan, which is why you don't cut all the way through the potato.
• 2 preheat oven to 375 degrees f.
• 3 place the potatoes into a large saucepot and cover with water. add a pinch of salt and cook until just tender. do not overcook. the potatoes should remain a little hard, as they will continue to cook during roasting.
• 4 drain the potatoes and place them on paper towels to remove excess water.
• 5 mix the flour, garlic, salt and pepper in a bowl and carefully toss with the already blanched potatoes. place the floured potatoes onto a baking sheet and drizzle with oil. bake until golden brown, approximately 30 to 40 minutes.
• 6 to finish, scoop the potatoes with a slotted spoon onto paper towels to drain any excess oil. transfer to a serving dish and garnish with a dollop of sour cream and sprinkle parsley.